3rd FORTHEM international conference: Democratic & Responsible Bio Innovation

Session

Sustainable Bioeconomy & Nature Based Solutions

12 Mar 2026, 14:00

ONLINE

55. Sustainable bioeconomy must be democratic,not just efficient

Giovanna Ottaviani Aalmo (Norwegian Institute of Bioeconomy Research)

12/03/2026, 14:00

Giovanna Ottaviani Aalmo is a researcher at NIBIO – the Norwegian Institute of Bioeconomy Research. Her work focuses on sustainable bioeconomy, systems thinking, and social innovation, with particular attention to how circular and nature-based transitions can be designed in ways that are responsible, democratic, and place-based. She works extensively on EU-funded projects at the intersection...

30. Sequential inoculation strategies in malolactic fermentation: impact on fermentation kinetics and volatile compounds in Catarratto wines

Irene Dolce (Università di Palermo)

12/03/2026, 14:20

Sustainable Bioeconomy & Nature Based Solutions

Malolactic fermentation is a key biological deacidification process in winemaking, in which L-malic acid, naturally present in grapes, is converted into L-lactic acid and carbon dioxide, resulting in a reduction of wine acidity. Lactic acid bacteria can be introduced at various stages of production, before alcoholic fermentation, during co-inoculation, or through sequential inoculation with...

24. Waste-to-Hydrogen: Experimental Green Hydrogen Generation for Circular and Responsible Bio-Innovation

Claudiu Isarie (Lucian Blaga University from Sibiu)

12/03/2026, 14:30

Sustainable Bioeconomy & Nature Based Solutions

The transition toward a climate-neutral European economy requires scalable solutions for producing low-carbon hydrogen while addressing the growing challenge of waste management. This study presents the ongoing development of an experimental modular system for green hydrogen generation integrating renewable-powered electrolysis with thermochemical conversion of waste-derived syngas obtained...

41. Use of Lachancea thermotolerans strains for modulation of acidity and aroma in Sicilian Syrah wines

Dr Vincenzo Naselli (Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy)

12/03/2026, 14:40

Sustainable Bioeconomy & Nature Based Solutions

The compositional changes in grapes caused by global warming are compromising the quality of wines in Mediterranean regions. Recent studies have shown that hot vintages and severe water stress lead to an increase in pH and a decrease in the acidity of grapes. These phenomena are one of the main causes of changes in the acidity and sensory profiles of wines. To date, the production sector has...

26. Circular microbial biotechnology for improving colour and aroma in rosé wines produced in warm climates

Azzurra Vella (Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, Bldg. 5, Palermo, 90128, Italy)

12/03/2026, 14:50

Sustainable Bioeconomy & Nature Based Solutions

Abstract
Global rosé wine production is on the increase, but high temperatures in warm climates influence colour intensity and aromatic freshness, ultimately affecting sensory quality [1,2]. Applying non-Saccharomyces yeasts and lactic acid bacteria in combination with Saccharomyces cerevisiae in sequential inoculations offers a promising strategy to enhance colour expression and...

28. From circular economy to social innovation: ecosystem governance and marine by-products valorisation in Sicily

Michelle Magriet Marchan Gonzalez (University of Palermo), Valerio Pergolizzi (University of Palermo)

12/03/2026, 15:00

Sustainable Bioeconomy & Nature Based Solutions

In the Sicilian context, blue circular economy and social innovation are developing within the same territory, but their integration is still partial and not yet fully consolidated. Within the broader framework of EU strategies on the circular economy, the European Green Deal and zero-waste objectives, marine biomass valorisation has emerged as a regional pathway toward resource efficiency....

27. Promoting Sustainable Development of Local Fishery Products Through Responsible Bio-Innovation and Technological Advancement

Alessandra Aiello (University of Palermo), Ms Thuong Nguyen (University of Palermo)

12/03/2026, 15:10

Bioconvergence & Resilient Innovation Ecosystems

In recent years, the modern fishing and aquaculture sectors have focused on sustainable technological innovation to improve the quality, safety and shelf life of fish products. These innovative systems include using alternative ingredients in feed, such as insect or algae proteins, to improve production efficiency and product quality. Furthermore, several studies have demonstrated that...

4. Enzymatic Coagulation of Chickpea-Based Plant Beverage Using Artichoke-Derived Enzyme

Ms sarra sammoud (Laboratory of Innovation and Valorization for Sustainable Food Industry, Ecole Supérieure des Industries Alimentaires de Tunis,)

12/03/2026, 15:20

Sustainable Bioeconomy & Nature Based Solutions

This study aims to evaluate the potential of enzymatic extract derived from artichoke to induce coagulation in a plant-based beverage formulated from chickpeas. The goal is to explore plant-based alternatives to traditional animal rennet for the development of clean-label dairy-free products.
To obtain the enzymatic extract, dried artichoke flowers were homogenized in 50 mL of 50 mM sodium...

19. Coastal Circular Bioeconomy Models: Valorization of Algal Biomass for Democratic and Responsible Bio-innovation

Lorenzo Maria Ruggeri (Università degli Studi di Palermo)

12/03/2026, 15:30

Sustainable Bioeconomy & Nature Based Solutions

Ecological transition requires innovation models that integrate environmental sustainability, social ethics, and economic feasibility. This study proposes a circular economy model based on the valorization of algal biomass, including invasive species, transforming organic waste into high-value resources through biorefinery processes. Aqueous and alcoholic extracts from Ulva ohnoi and...